Directions

1. Heat 1 cup (250 mL) cream in small saucepan set over medium heat; bring to simmer. Pour hot cream over chocolate in heatproof bowl. Let stand for 1 minute; whisk until smooth and melted. Stir in salt. Let cool completely; refrigerate until needed.
2. Whisk together egg yolks, granulated sugar and chocolate liqueur in double boiler or heatproof bowl set over saucepan of barely simmering water for 3 to 5 minutes or until thickened, pale coloured and mixture falls in ribbons when whisk is lifted; let cool slightly.
3. Using electric mixer, beat remaining cream and icing sugar until stiff peaks start to form; set aside.
4. Beat mascarpone until light and fluffy; fold in egg yolk mixture. Fold in half of the chocolate ganache. Fold in whipped cream.
5. Combine espresso and bourbon. One at a time, dip 12 chocolate wafer cookies into espresso mixture just until moistened, but not soggy. Snuggle 1 dipped cookie in bottom of each of four ¾-cup (175 mL) serving glasses. Spoon 2 tbsp (30 mL) mascarpone mixture over top; repeat layers three times. Dust with cocoa powder. Refrigerate for at least 4 hours or overnight.
6. To serve, top each serving with dollop of remaining chocolate ganache. Garnish with shaved chocolate.

Tips

Alternatively, garnish with mini chocolates if desired.